Prawnsshrimp In Creamy Mustard Sauce Recipes

Steps:

• Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

Steps:

• In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

Steps:

• Melt half the butter or margarine in a frying pan over a high heat.
• Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly. Remove with a slotted spoon and set aside.
• Melt the remaining butter or margarine in the frying pan. Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.
• Stir in the lemon juice and wine. Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.
• Add the cream. Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently. Stir in the mustard.
• Return the fried prawns to the pan and reheat briefly. Add cooked prawns at this stage and heat through, about two minutes. Season with salt and pepper, and serve over rice.

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

Steps:

• In a bowl, stir together 2 tablespoonsmayonnaise, 1 tablespoon olive oil, 1tablespoon white-wine vinegar, and1 teaspoon Dijon mustard. Season withsalt and pepper. Drizzle over chilled Steamed Asparagus.

Steps:

• In a large skillet, melt 1 Tbs butter over medium high heat.
• Add the shrimp and garlic.
• Cook, tossing, until the shrimp starts to turn pink on the outside but is stil translucent on the inside, about 2 min (the shrimp will finish cooking later.).
• Transfer to a plate and set aside.
• Reduce the heat to medium and in the same skillet, melt the remaining butter.
• Add the shallot and cook until softened, 1-2 minute.
• Add the flour and cook for 30 secs, whisking constantly.
• Gradually add the wine, broth, and mustard - whisking constantly.
• Simmer until it is as thick as heavy cream, about 5 minute.
• Return the shrimp to the skillet.
• Bring to a simmer and cook until the shrimp are opaque throughout, about 2 minute.
• Season with salt and pepper to taste.